“I enjoy this one-pan skillet supper because it’s quick, and the cleanup is easy,” writes Dawn Goodison of Rochester, New York. “But best of all, my family enjoys these flavorful and nutritious dinners. Toss a salad while this is cooking and add hot rolls or biscuits for a complete filling meal.”
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 pound boneless pork loin chops, cut into strips
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup chopped sweet red pepper
- 1 teaspoon dried oregano
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 3 cups 2% milk
- 1 can (15 ounces) tomato sauce
- 2 cups uncooked penne
- In a large resealable plastic bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
- In a large skillet, cook the pork, mushrooms, onion, red pepper and oregano in oil and butter over medium heat for 4-6 minutes or until pork is browned. Add garlic; cook 1 minute longer.
- Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meat is tender. Yield: 8 servings.
Originally published as Pork 'n' Penne Skillet in Simple & Delicious November/December 2006, p28
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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